One of the most foolproof ways to cook eggs, in my opinion, is basted. Probably easier than scrambled even.
Heat butter in a pan over medium heat until the bubbles are subsiding.
Crack eggs into pan, spaced as far apart as possible.
When the bottoms are looking mostly white, add about 1/3 cup of water around them.
Reduce heat to medium low and cover (a glass lid is very helpful here). The steam is going to cook the tops while the pan cooks the bottoms. You don’t have to do anything but watch them.
When the top of the yolks look hazy white, they’re done. You can touch the whites with a fork to make sure they aren’t running.
I like to take them out with a spatula and set the spatula on a paper towel for a second to soak up any water before putting them on the plate.
Add salt and pepper if you want.
They come out kind of like over-medium or poached.
Putting the lid on to finish sunny side up works even without adding water. If you don’t have a lid for your pan a piece of baking paper over the top of the pan works.
One of the most foolproof ways to cook eggs, in my opinion, is basted. Probably easier than scrambled even.
They come out kind of like over-medium or poached.
Putting the lid on to finish sunny side up works even without adding water. If you don’t have a lid for your pan a piece of baking paper over the top of the pan works.